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West Lake Beef Soup (西湖牛肉羹)

West Lake Beef Soup, or 西湖牛肉羹, is a sumptuous and comforting dish that originates from the region around the beautiful West Lake in Hangzhou, China. The soup typically features thinly sliced beef and silky tofu in a rich, flavorful broth thickened to perfection. It's a dish that captures the essence of Chinese comfort food.
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Course Soup
Cuisine Chinese

Ingredients
  

  • 300 g beef sirloin thinly sliced
  • 200 g soft tofu cut into small cubes
  • 1.5 liters beef or chicken broth
  • 2 tablespoons cornstarch dissolved in 4 tablespoons water
  • 2 eggs beaten
  • 1 small bunch of cilantro finely chopped
  • 2 green onions finely chopped
  • 2 tablespoons light soy sauce
  • 1 tablespoon oyster sauce
  • 1 teaspoon sesame oil
  • Salt and white pepper to taste

Instructions
 

Prepare the Beef:

  • Thinly slice the beef sirloin and marinate it with 1 tablespoon of light soy sauce for about 15 minutes.

Prepare the Tofu:

  • Cut the soft tofu into small cubes and set aside.

Make the Broth:

  • In a pot, bring the beef or chicken broth to a boil. Lower the heat to maintain a simmer.

Cook the Beef:

  • Add the marinated beef slices to the simmering broth. Cook for 2-3 minutes or until they change color. Remove the beef slices and set aside.

Cook the Tofu:

  • Gently add the tofu cubes to the simmering broth. Cook for another 2-3 minutes.

Thicken the Soup:

  • Slowly stir in the cornstarch mixture to thicken the broth, stirring continuously to avoid lumps.

Add the Eggs:

  • Slowly pour the beaten eggs into the soup while stirring to create delicate egg ribbons.

Season:

  • Add the remaining tablespoon of light soy sauce, oyster sauce, and a teaspoon of sesame oil.
  • Season with salt and white pepper to taste.

Add the Beef:

  • Return the cooked beef slices to the soup and stir to combine.

Garnish and Serve:

  • Garnish with chopped cilantro and green onions.
  • Serve hot, straight from the stove.